I continue to experiment with savory items, not content to just serve up the final act in a meal’s performance. Above potato knishes, made in response to having a surplus of mashed potatoes made with onions and schmaltz (rendered chicken fat). Growing up in NY knishes were available everywhere–whether from the venerable old deli or an umbrella-carted kiosk. They were available in round and square versions, with the round having a very delicate and thin baked skin where the square ones had a thicker, fried outside, more akin to a dimpled egg roll in look, if not taste.
Master of Low Arts 